Stuffed mushrooms are a favorite hors d'ouevres to enjoy with cocktails, their small caps being a perfect vessel for all manner of flavorful fillings, such as the one in this recipe that makes good use of the mushroom stems (instead of just tossing those away, as many recipes have you do), cooking them with crumbled cornbread (store-bought or your own creation) and mixing in fresh cilantro and parmesan, more of which is sprinkled on top before going into the oven.